Til Laddu Recipe

I absolutely adore this recipe because it combines the nutty crunch of sesame seeds with the rich sweetness of jaggery, offering an irresistible flavor that’s both nostalgic and delightfully satisfying. Plus, making these til laddus feels like a cozy, therapeutic ritual that brings a touch of homemade love and warmth to my kitchen.

I enjoy preparing Til Laddu because of their taste and nutrition. The sesame seeds offer an ample supply of calcium and iron.

When they are combined with the natural sweetness of jaggery, what a healthy treat they make! A dash of cardamom takes them to the next level.

And a tablespoon of ghee adds richness. Although I usually make these laddus without nuts, feel free to include some if you want an even heartier treat.

You could also roll them in some desiccated coconut for an extra layer of deliciousness.

Ingredients

Sesame seeds:
Sesame seeds are packed with protein and healthy fats.

They are rich in calcium and vital minerals.

Jaggery:
Jaggery, a sweetener derived from nature, possesses a high iron content and is beneficial for digestion.

Ghee:
This clarified butter gives a deep taste and helps in absorbing nutrients.

Cardamom powder:
Aromatic and flavorful, cardamom helps digestion and serves up antioxidants.

Chopped nuts:
Crunchy cashews or almonds, both healthy and nutritious, confer structure, richness, and a mouthwatering quality to this dish.

Ingredient Quantities

• 1 cup sesame seeds (til)
• 1 cup jaggery (grated or powdered)
• 1 tablespoon ghee
• 1/4 teaspoon cardamom powder
• 2 tablespoons chopped nuts (cashews or almonds, optional)
• 1 tablespoon desiccated coconut (optional)

Instructions

1. A pan should be heated on a medium flame. The sesame seeds are now ready to be dry roasted in the pan. They will turn golden brown and start popping, at which point you should remove them from the heat. Set them aside to cool.

2. Using the same pan, add the ghee and melt it over a low flame. Add the jaggery and stir it until it melts completely, forming a smooth syrup. Render smooth with a stirring spoon if necessary.

3. Test the consistency of the jaggery syrup by dropping a small amount into a bowl of water; it should form a firm ball. This indicates the right consistency for binding.

4. Reduce the heat and mix the cardamom powder into the jaggery syrup.

5. In the syrup, add the roasted sesame seeds quickly and mix thoroughly so that the seeds are evenly coated. (This will have to happen fast to prevent the syrup from cooling too much and becoming less fluid.)

6. If you are using them, add the chopped nuts and desiccated coconut, and stir to combine thoroughly.

7. Take the heat away from the mixture and let it cool a bit until it reaches a temperature that can be handled without discomfort.

8. Rub a bit of ghee on your hands, take small bits of the mixture, and roll them into small, round balls.

9. Place the laddu on a plate or tray that has been greased, letting it cool completely and firm up.

10. Keep the cooled til laddus in an airtight container and enjoy them within a fortnight.

Equipment Needed

1. Large frying pan
2. Stirring spoon
3. Small bowl (for water testing)
4. Plate or tray
5. Airtight container

FAQ

• What type of sesame seeds should I use?For this recipe, it is best to use white sesame seeds because they are most often used in making Til Laddu and they impart a very nice flavor.
• Can I use sugar instead of jaggery?Though sugar may be used in its preparation, traditionally associated with Til Laddu is the richer, more authentic taste of jaggery.
• How long can I store Til Laddus?Store Laddus in an airtight container for up to two weeks at room temperature.
• Is it necessary to add cardamom powder?The powder form of cardamom contributes a wonderful smell and boosts the taste, yet you can leave it out if you’d like.
• Can I skip the ghee in the recipe?It is suggested that ghee helps bind the laddus and add taste; however, if needed, a small amount of oil could be used as a substitute.
• What’s the purpose of adding chopped nuts?Nuts that have been chopped add a crunchy texture and extra flavor to the laddus, but they are not required.
• Is it okay to add desiccated coconut?It is not mandatory to add desiccated coconut; it can, however, bestow coconut flavor and extra texture to the laddus.

Substitutions and Variations

Jaggery. Use an equal amount of brown sugar or coconut sugar, and enjoy the same sweet experience with a similar texture.
Ghee: You can use an equal amount of unsalted butter or coconut oil as a substitute for ghee.
Cardamom Powder: Use cinnamon powder or a mixture of ground nutmeg and cardamom instead for a different flavor profile.
Chopped Nuts: Substitute chopped walnuts, pistachios, or pecans for cashews or almonds.
Desiccated Coconut: Substitute with an equal amount of finely minced dried fruit like raisins or cranberries for a fruity kick.

Pro Tips

1. Roasting Perfection Ensure you roast the sesame seeds on a medium flame until they just start popping. Over-roasting can make them taste bitter, so watch them closely and stir frequently for even roasting.

2. Jaggery Consistency Achieving the right consistency with the jaggery syrup is crucial. If it doesn’t form a firm ball in cold water, continue cooking it for a bit longer. This ensures the laddus hold their shape well.

3. Nuts and Coconut Toast the chopped nuts and desiccated coconut separately before adding them to the mixture. This enhances their flavor and adds a nice crunch to the laddus.

4. Ghee Handling Lightly grease your hands with ghee before forming the laddus. This prevents the mixture from sticking to your hands and helps in shaping smooth, round laddus.

5. Cooling Method Allow the laddus to cool at room temperature undisturbed. Avoid refrigerating them as it can make them hard. Letting them set naturally will maintain the right texture and taste.